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Breaded Baked Pork Chops

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“This is one of our favorite pork recipes. Some consider it "a little labor intensive", but we think it's well worth the effort, & you can bread & brown ahead & refridgerate for a few hours. Original recipe called for half the soup, milk, etc., but I doubled it cuz we LOVED the sauce! Great served with mashed 'taters & tiny sweet green peas. This is my first posting, so would appreciate any & all comments.”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Rinse chops & pat dry with paper towels.
  3. Sprinkle both sides of chops with garlic powder, onion powder and salt & pepper (if desired).
  4. For easy clean-up, spread a long sheet of waxed paper across work surface.
  5. Place flour on a paper plate, beaten egg in a shallow bowl, & seasoned bread crumbs on another paper plate. Line 'em up on the waxed paper.
  6. Pre-heat a large skillet over medium high heat.
  7. When skillet is hot, add 1/2 the olive oil.
  8. Lightly dredge the chops in flour, dusting off excess.
  9. Dip chops into beaten eggs.
  10. Coat heavily with bread crumbs, turning & pressing to get a good, heavy crumb crust.
  11. In skillet, brown chops well (3-5 minutes per side) over medium high heat, using extra olive oil if necessary.
  12. Transfer browned chops, in a single layer, to a 9 x 13" baking dish. Cover tightly with foil and bake at 350 degrees for 1 hour.
  13. While chops are baking, whisk together the soup, milk, and either wine OR chicken stock. We prefer the chicken stock.
  14. After 1 hour, remove foil from pan being careful to avoid burns from steam.
  15. Pour soup mixture evenly over chops.
  16. Re-cover tightly with foil and return to oven for 30 minutes (the chops, silly -- not you!).
  17. I serve this with lots of mashed potatoes for soaking up the "gravy", and tiny sweet green peas.

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